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–+ servings

Garlic Miso Rice Balls

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

Instructions 

  • Heat a small pan over medium and add 1 tbsp sesame oil. Add 1 tbsp Japanese leek (naganegi) and 3 cloves garlic finely diced and fry until fragrant. Be careful not to let them burn.
    frying finely chopped Japanese leeks in a frying pan with wooden spatula on the stove
  • Add 1 tbsp sake and 1 tbsp mirin to the pan and mix well.
    sautéed finely diced Japanese leeks in a frying pan with condiments to make miso onigiri filling
  • Add ¼ tsp chili powder and 2 tbsp yellow miso paste (awase) while mixing continuously. Once thickened, remove from the heat.
    Miso onigiri filling in a frying pan with wooden spatula on the stove
  • Divide 440 g cooked Japanese short-grain rice into equal portions of approximately 110g per rice ball. Sprinkle a rice ball mold with a few pinches of salt and then add half of a portion of rice, Press a dent into the middle and add about 1/2 tbsp of the miso mixture.
    Rice with miso filling in an onigiri rice ball mold
  • Add the other half of the rice, sprinkle with a pinch of salt and press the lid on top to finish shaping. Alternatively, shape by hand making sure to wet your hands before handling the rice to prevent sticking and sprinkle your palms with salt to season the outside. (See in post for more detailed instructions on hand-shaping.)
    Using a plastic rice ball mold to make onigiri with miso filling
  • Wrap with nori and enjoy!
    Holding an miso onigiri rice ball filled with homemade miso filling with wooden chopping board in the background